BBQ Snob Rating

Opened

Pitmaster

Method

Name

Address

Phone

903-534-0265

Hours

F-Sun 11-7

The hand-painted wooden sign reads “Pat’s Barbecue,” but everybody calls it Pat Gee’s after its late founder, Mack Henry “Pat” Gee, who opened this barbecue shack east of Tyler, deep in the piney woods, sometime around 1963. Pat, his wife Vida, and their seven children lived just up the hill from the small, wooden building. “We all worked here at one point,” Billy Walker told me during a recent trip. He works here now with his brother Arthur Gee, who took over as lead pitmaster after the death of their father in 1999. Another blow came six years ago when Vida passed away, but these brothers show no signs of slowing down.

Billy Walker Sr. (left) and Arthur Gee (right)

The small parking lot was packed on a recent Saturday. A continuous screened-in opening (there’s no glass) surrounds the perimeter of the wooden building. As I cracked open the crooked door, it felt hotter inside than out. Trying to remain in the path of a large, wire-caged fan, customers kept their distance from the counter until Billy asked for their order. Before taking their cash, his final flourish on every plate was a generous pour from one of the many sauce jars, all of different shapes and sizes, labels long gone.

Billy Walker Sr. pouring on the sauceThe pit at Pat Gee’s

The sauce recipe, a thin tomato-based version, was developed by Vida. Billy credits her with more than just the sauce, though. “She did most of everything including the cooking.” It has no sugar, and I think more water than vinegar. Billy wasn’t telling either way. He also remained mum about the secret ingredient in the potato salad. His sister makes it, and as he admitted, “I don’t even know how she does it.” When she drops off a batch in the two gallon plastic tub, he doesn’t ask questions. It just goes directly into the residential refrigerator next to the counter. It’s sweet, and my guess is that it maybe contains some Italian dressing. Along with some simply-made beans, they’re the only sides and come with every barbecue plate.

Pork sandwich (top) beef sandwich (bottom)

A steady thwack-thwack rises above the hum from a gaggle of box fans wired up along the perimeter of the room. That’s Arthur chopping pork shoulders and briskets for $4 sandwiches on white bread. The absence of buns is on purpose, as Billy explains. “That’s just a lot of bread, and you don’t get much meat.” Both the pork and beef sandwiches are stuffed generously. The sauce seems made for beef, and the fatty bits of brisket point carry the hickory smoke better than the pork. Both would be incomplete without the dill pickles and onion slices.

Pork rib with sauce

I didn’t bother with the sliced brisket. I’ve had it before, and this is a joint built on sandwiches filled with fatty beef from the plate or the belly. They didn’t switch to brisket until the eighties, which is about the time they added pork ribs. The menu isn’t vast now, but it was even simpler when they opened. “Back then, we just had sandwiches,” Billy recalled. He then added, “We also had chips, candy, sodas, and cigarettes.” But that was decades ago, and he had a forty-year stint working with an air conditioning company in between. As we both wiped sweat from our faces, he assured me that the irony isn’t lost on him. Just try to drink enough of the sweet tea to replace the sweat.

Chicken and rib plate, $11

Billy came back to the business because it felt like the right thing to do when his father fell ill. Arthur told me that a plea to keep the place open was among his father’s last words on the Saturday night he passed away. They didn’t open up on Sunday, but the following week, it was business as usual. This is a family with plenty of resilience. When the place burnt down, to the ground, one Saturday morning in 1984, they were open the following weekend. Pat had built the fire a little too large before heading off to pick up the meat, but he didn’t sulk at the misfortune. They built the very building that’s still standing in four days. An addition came five years ago that doubled the dining room, but it’s still about the size of a two car garage.

Pat Gee’s is more than a barbecue joint. It’s a window into Texas history. It’s hard to make it sound romantic, but consuming a chopped brisket sandwich on white bread, covered in sauce poured from a jar by a second-generation pitmaster, in 95-degree heat is more authentic than any trip to Colonial Williamsburg. Knowing the building you’re in is decades old–but took just four days to build–and that the ceiling is stained by smoke–not from the barbecue pit, but from the cast-iron stove that provides the only heat in winter–well that’s how you know you’re dining somewhere special. Pat’s sits alone on a third-rung, used-to-be thoroughfare, but loyal and new customers still stop in every weekend to pay cash for barbecue that will never be fawned over or exalted for its smoke ring. You won’t find brisket of the highest order or the perfect bite of rib. The chicken might be a little dry, but quit complaining and dip it in the sauce. Because this is barbecue worth sweating for.

Hard working family and I consider Billy and his sons my family. Great people and good food.

David Scholl

My dad took me here when I was about 10. I remember the elder Pat Gee taking my dads order and askin”you want some hot”… Meaning the hot bbq sauce, in a deep raspy voice
It is still as good as it was 40 years ago!

Takolia Horton

The line was so long one day that I had to stop! Best decision ever! The food is amazing and now a regular dining place for my family.

Sam

I’ve been eating at Pat Gees’ for almost as long as it’s been open. Pat and Vida were the best. Their sons have continued the business and it’s still great food and great folks that run it.

Scott Ralls

I have eaten there uncountable times since it opened and the memories are dear to my heart and stomach. Mrs. Gee…. Want some HOT on that. Even remember when it burnt down.

Kevin

I love this bbq. This is the best bbq in the woods you can find along with great customer. Service.

Danette

This place will forever hold special memories for me growing up in Chapel Hill. Thank you for continuing the legacy and looking forward to many more years.

James Thorn

My dad first took me there in the late 70s and I have been going back everytime I visit Tyler. I remember in the mid 90s when I stopped by and loaded up on Que before heading to DFW for a flight to LAX. This was pretty 9-11 and it was a different time airline security wise. I was on SWA flight and my carry on was loaded with Pat’s awesome meats. You could smell it throughout the plane. At one point one of the passengers asked the flight attendants when the food was going to be served. In typical SWA style she spoke out that someone had played a cruel trick on everyone by bringing it on board where everyone could smell it. When the flight arrived in LA I took my bag out and the flight attendant knew that was the Que bag. She asked what BBQ place it was from and I proudly told her it was from Pat Gene’s. She said,”That famous little place in Tyler?”

Michael

Great article and well deserved for the Gee family. My first visit was 40 years ago.We took an instant like to Vida and Pat. On our first family visit Vida asked my wife which of our two young children was her “knee baby” . My wife looked puzzled to which Vida explained that your “knee baby” is the next to youngest that sits on you knee while you nurse the youngest. Our family loved Pat and Vida and we continue enjoying Pat’s great BBQ with Arthur and Billy. I bicycle with friends in the surrounding county and we often end up at Pat Gee’s for lunch. Pat Gee’s -what a terrific East Texas institution!